Brulee is a French dessert that is made by heating French egg cream in a small bowl until the surface is crispy.

Because the pudding is only made with egg yolks, not egg whites, and lecithin is present in the egg yolk, the pudding will be much smoother and tenderer in taste.

Extended information: This dessert of br?lée first appeared in the book "Cooking - From Royal Family to Nobility" by French aristocratic chef Fran?ois Massialot in 1691. He called this dessert Crèmebrlée (burnt cream), and the main addition of egg cream was

Vanilla, but people often add their favorite condiments, such as chocolate, champagne, lemon, etc.

When it comes to pudding, some people will think of pudding. In fact, the two are really related, but because the basic formula and production method are slightly different, the taste is also different.